Lamb In Redcurrant Jelly

A nice warming dish for winter.

Trim the meat of excess fat.

Grate 1 teaspoon of rind from the lemon and squeeze 4 teaspoons of juice.

Heat the oil in a large frying pan , and brown the chops well.

Place in an oven-proof dish.

Add the onion to the frying pan and cook over a medium heat for about 5 minutes or until softened.

Add the jelly , rind and juice , stock and sauces.

Stir until heated through then pour over the chops.

Bake , covered , for 1 hour in an oven set at 325f , turning a couple of times during cooking.

Remove the chops , and pour the sauce into a frying pan.

Boil rapidly until the sauce has reduced and thickened.

Return the chops to the sauce to serve.

This goes very well with mashed potatoes and a green vegetable.

lamb chops, oil, lemon, onion, red currant jelly, barbecue sauce, tomato sauce, chicken stock